Recipe ingredients and directions:

5-pound boned and rolled leg of veal

2 7-ounce cans tuna

3 tablespoons oil

2 garlic cloves

2 onions, coarsely chopped

2 carrots, coarsely chopped

2 celery stalks, cut up

1/4 cup chopped parsley

2 bay leaves

1/2 teaspoon thyme

2 tablespoons salt

freshly ground pepper

2 cups chicken stock

1 2-ounce can flat anchovy fillets

6 tablespoons lemon juice

2 cups homemade mayonnaise

4 tablespoons capers

1 lemon, thinly sliced

Drain the oil from the cans of tuna into a Dutch oven with a tight

fitting lid. Add the 3 tablespoons oil and brown the veal lightly.

Remove meat and set aside. Add garlic, onions, carrots and celery

to the oil and cook, stirring frequently, for 5 minutes or until

onions are translucent. Add parsley, bay, thyme, salt and pepper,

chicken stock, tuna, the drained anchovies and two tablespoons

lemon juice. Stir the mixture well to dissolve any particles that

may stick to the bottom of the pot. Bring to a boil, then add the

veal. Cover and simmer for 3 hours. Remove the veal from the pot

and put it in the refrigerator. Put the pot back and reduce the

vegetable-tuna mixture to about four cups, stirring time to time

to prevent burning. Puree this mixture in a blender. Add two cups

of the puree to two cups of mayonnaise, 4 tablespoons of lemon

juice and 2 tablespoons of capers. Refrigerate.

Before serving, slice the veal thinly and arrange the slices on a

large platter with half the tuna-mayonnaise over them. Garnish

with the lemon slices and the rest of the capers. Pass rest of

the sauce at the table.

Category: Beef Veal Recipes